I always enjoyed meatloaf growing up but it doesn't seem to have the best reputation. I think to many people make a really dry meatloaf. A cure to that is to add some ground pork into the mix. (I also do this on hamburgers and anything else my wife will let me) This meatloaf recipe can be made in advance and I always freeze quite a few small ones for emergency meals when we don't have time to cook. This recipe will yield 3 meatloaf in a regular sized bread loaf pan (4 x 9). This meatloaf recipe is a modified version of the recipe in Beyond Bacon: Paleo Recipes that Respect the Whole Hog. I just got this book and I highly recommend it if you like whole animal cookery and pork!
You will need the following for this meal:
3 Tbsp Fat (pork fat....why not!)
1 Cup Diced Onion
1 Cup Diced Carrot
1 Cup Diced Celery
1 Cup Diced Mushrooms
2 lbs Ground Pork (local high quality, get to know your farmers and ranchers.)
2 lbs Ground Beef (Grass-Fed, local)
5 Whole Eggs
1 Cup Almond Meal or Blanched Almond Flour
1.5 Tbsp Fresh Parsley, Chopped (1 tsp if dried)
1.5 Tbsp Fresh Oregano, Chopped (1 tsp if dried)
2 Tbsp Fresh Garlic, Chopped
2 tsp Paprika
2 tsp Salt
1 tsp Black Pepper
1 Can tomato Sauce (unsweetened, no salt)
In a large saute pan heat the lard up on medium and then add the onions cooking until soft and translucent. Then add celery, carrot, and mushrooms and continue to cook until all are soft.
In a large mixing bowl combine the pork, beef, eggs, almond flour, parsley, oregano, garlic, paprika, salt, and black pepper. Mix well and then add the cooked veggies and mix again.
Now preheat the oven to 360 degrees. You can take your meatloaf mixture and press it into the loaf pan. You can also wrap it up in tin foil if you don't have a loaf pan. You will then want to coat the top with the tomato sauce. If you want to add some maple syrup to the tomato sauce you can. This will help those who don't care for meatloaf to enjoy it more, but it is definitely not needed.
I let this cook to about 155 degrees on the inside. Or around an hour will suffice. You can tell it is done because the loaf will pull from the sides of the pan. I usually will let it sit for 5-10 minutes so that all of the juices soak back into the loaf. Traditionally meatloaf is eaten with ketchup. You can either make your own or there is a good paleo ketchup from Steve's PaleoGoods.